Preheat the oven

• Preheat the oven to 180 °C and line a muffin pan with paper liners.

Mix the dry ingredients

• In a bowl, whisk together the almond flour, baking powder, cinnamon and salt.

Combine the wet ingredients

• In another bowl, whisk the plant-based milk, maple syrup, applesauce and vanilla extract until smooth.

Make the batter

• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Gently fold in the blueberries.

Fill the muffin pan

• Divide the batter between the muffin cups, filling each about three-quarters full.

Bake the muffins

• Bake until golden and a toothpick inserted in the center comes out clean.
• Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack.